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North America Fermented Ingredients Market By Type (Amino Acids, Organic Acids, Biogas, Polymers, Vitamins, Industrial Enzymes), By Application (Food & Beverages, Feed, Pharmaceuticals, Paper), Form (Dry, And Liquid), By Process (Batch Fermentation, Continuous Fermentation, Aerobic And Anaerobic Fermentation) And By Country (US, Canada and Rest of North America) - Growth, Size, Share, Trends, and Forecasts (2022 to 2027)

Published: January, 2022
ID: 3500
Pages: 145
Formats: report pdf report excel report power bi report ppt

North America Fermented Ingredients Market Growth and Forecast (2022 - 2027):

North America Fermented Ingredients Market was worth USD 9.57 billion in 2021 and is estimated to grow at a CAGR of 7.9%, to reach USD 14.00 billion by 2026.

Market Overview:

The fermentation process is conducted in the presence of microorganisms such as yields and bacteria in anaerobic conditions to acquire the desirable or desired chemical product. The nutritional value of the ingredients is biologically enhanced to obtain various health benefits.

The digestive tract requires huge amounts of bacteria for the digestion process to occur properly. Increase in the consumption of antibiotics result in the decline of the gut bacteria and hence digestion problems arise. Use of fermented food products is a solution to this problem. The natural bacteria present in fermented products help the digestion process and results in enhanced nutrient intake.

Drivers and Restraints:

Rapid population growth resulted in the demand for processed foods, increase in the demand for fermented ingredients in food and beverage industries to increase the nutritional values and also to increase the shelf life of products are the major factors driving the growth of fermented ingredients market. Increased application of fermentation in the production of beverages is also driving the market growth. Inconsistent availability of raw materials to conduct fermentation and bottlenecks in optimization of process are some of the factors restraining the market growth.

North America Fermented Ingredients Market Segmentation Analysis:

The market for fermented ingredients is categorized based on type, application, form, process and region. On the basis of type, the market is categorized into Amino Acids, Biogas, Organic Acids, Polymers, Industrial Enzymes and Vitamins. Amino acids hold the largest market share due to its increased demand in food and beverage industries. Based on application, the market for fermented ingredients is categorized into Food & Beverages, Pharmaceuticals, Feed, and Paper. Food and beverages segment is further categorized into Bakery, Brewery and Distilling and Dairy Products. Food and beverages industry segment dominate the market due to the increase in demand for processed foods. Based on form, the market is categorized into dry form and liquid form. Fermented ingredients in dry form are projected to be the fastest growing segment. Based on fermentation process, the market is categorized into Batch Fermentation, Continuous Fermentation, Aerobic and Anaerobic Fermentation. Anaerobic fermentation dominates the market share in this segment because of its increased number of applications in beverages industry.

Region Analysis:

Geographically the North America Fermented Ingredients Market is segmented into US, Canada, Mexico and Rest of North America. USA dominates the market due to the increased demand for fermented ingredients in many industries in this region. Canada market is growing rapidly due to the increase in demand for processed dairy products.

Key Players in the Market:

Major Key Players in the North America Fermented Ingredients Market are

  • E. I. du Pont de Nemours and Company (U.S.)
  • Dohler Group (Germany)
  • Lallemand Inc. (Canada)
  • Angel Yeast Co. Ltd. (U.S.)
  • Ajinomoto Corporation Inc. (Japan)
  • Koninklijke DSM N.V. (Netherlands)
  • Chr. Hansen A/S (Denmark)
  • Lonza (Switzerland)

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